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mom!
For
¡ THE best
CELEBRATE WITH
delicious recipes
Sugar-Free Mom Grain-free Chocolate Glazed Donuts
Ingredients:
·· ½½ cup coconut flour
·· 1¼teaspoon
cup unsweetened cocoa powder
gluten-free baking powder
·· 3½tablespoons
teaspoon baking soda
stevia
·· ½½ teaspoon
cup erythritol
salt
·· ¼4 large
cup milk
cup plain greek yogurt
·· 21 tablespoons
eggs
oil
·· 2¼teaspoons
teaspoon vanilla extract
liquid stevia
· 2 tablespoons butter
cup sugar free chocolate chips
INSTRUCTIONS
· Preheat the oven to 175 °C/ 350 °F. Whisk dry ingredients together using a mixer
or hand whisk: coconut flour, cocoa powder, baking powder, baking soda,
Erythritol and salt.
· Blend wet ingredients together in a separate bowl: eggs, yogurt, melted ghee,
coconut milk, vanilla extract, and stevia. Mix until well combined.
· Slowly stir the dry ingredients into the wet ingredients until combined -
I accidentally did the opposite but it worked just fine. I just mixed it well to
remove any clumps.
· Spray or grease a donut pan with some coconut oil or use a silicone donut pan
(works best!). Bake for 15 minutes or until donuts bounce back when touched or
toothpick near centre comes out clean.
· Remove from the oven and let them cool down.
· Once cool, melt glaze ingredients in microwave for 30 seconds and stir until
smooth. Evenly pour on top of each donut. Enjoy!
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Caramel Apple Cobbler
Ingredients:
·· 10 cups Granny Smith apples (Peeled, Cored, and Sliced)
·· 1/3
1 cup caramel sauce
cup all purpose flour
·· 12 whole
2 teaspoons cinnamon
lemon (Small, Juiced)
·· 11 cup
cups all purpose flour
brown sugar
·· 21 teaspoons
cup granulated sugar
baking powder
·· 21 whole
teaspoon cinnamon
eggs (Beaten)
·· Ice
cup butter (Melted)
cream
· Caramel sauce
Whip cream
INSTRUCTIONS
· Peel, Core and Slice 10 cups Granny Smith Apples or favorite combination of
Apple. Each cup is approximately 1 standard sized Apple.
· Mix apples with Juice of 1 Small Lemon, 1/3 cup All-Purpose Flour, 2 teaspoons
Cinnamon, and 1 cup Homemade Caramel Sauce.
· Stir until well combined! The Caramel Sauce alone is to die for! So good!
· Spread Caramel Apple mixture evenly into the bottom of a 9"x13" pan.
· Inpowder
a mixing bowl add all-purpose flour, brown and granulated sugar, baking
and cinnamon. Mix until well combined either using a mixing paddle or
fork.
· Make a well in the center of flour mixture and add 2 whole beaten eggs. Mix
together until well combined and egg is no longer visible.
· Press Cobbler mixture between fingers and evenly distribute over Caramel
Apples. Drizzle 1 cup Melted Butter evenly over the top.
· Place in a 375 degree Preheated Oven for 50-60 minutes. Place on old cookie
sheet in case of drips.
· Until Caramel Apple Cobbler is golden brown and apples are tender when
poked with a skewer.
· Serve with Ice Cream and additional Caramel Sauce drizzled over
the top.
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Fluffy Japanese
Pancakes
Ingredients:
·· 2¼egg yolks
·· 31 tablespoons
cup granulated sugar (divided)
milk
·· 11/3teaspoon
tablespoon canola oil
vanilla
·· 11 teaspoon
cup cake (and-pastry flour)
vanilla
·· ¼4 egg
½ teaspoons baking powder
teaspoon salt
whites
INSTRUCTIONS
· Preheat a large non-stick frying pan over low, at least 10 min. Oil insides of
4 ring moulds, 3 in. wide and 1 1/2 in. high.
· Whisk egg yolks and 1 tbsp sugar in a large bowl until sugar is dissolved. Whisk
in milk, oil and vanilla. Whisk flour, baking powder and salt in a small bowl.
· Beat egg whites in a medium bowl using an electric mixer on medium until
foamy, about 30 sec. Gradually beat in remaining 3 tbsp sugar. Increase speed to
high and beat until stiff peaks form, 3 to 5 min.
· Sift flour, baking powder and salt into egg yolk mixture and whisk until smooth.
Gently fold one-third of meringue into yolk mixture, using a whisk, just until no
streaks remain. Repeat twice more. Don’t over-mix batter.
· Lightly oil pan, then wipe with paper towel so a thin layer remains. Place 2 or 3
prepared moulds in pan and fill about half full of batter, about 1/3 cup batter
each. No need to smooth tops. Cover and cook for 7 min. Flip pancakes with
moulds. Run a sharp paring knife around the inner edges of moulds, then
carefully remove (they will be hot). Cover pan and continue cooking until
pancake sides are dry and bottoms are golden, 5 to 7 more min. Remove to a
plate. Wash and re-oil ring moulds and repeat with remaining batter.
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Discover more recipes at amomikitchenaid.comNew Mother Mocktail
Ingredients:
·· 32 ounces apple juice
·· 32
32 ounces cranberry juice
ounces orange juice
· Orange slices
Crushed ice
INSTRUCTIONS
· All you have to do is blend equal parts cranberry, apple, and orange juice
together in a pitcher or punchbowl.
· Then find your frilliest glasses and fill them up with crushed ice. The ice chips
make the juice super cold and delicious.
· Garnish with the fruit of your choice.
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Discover more recipes at amomikitchenaid.comHoly Mother of Yum Cupcakes
Ingredients:
·· 22 cups cake flour
·· 3/4
cups granulated sugar
cup cocoa powder
·· 11 teaspoon
2 teaspoons baking soda
baking powder
·· 1½cup
teaspoon fine ground sea salt
buttermilk (shaken)
·· 21 large
cup vegetable oil
eggs (at room temperature)
·· 11 cup
teaspoon pure vanilla extract
coffee (freshly brewed hot)
·· 12 cup
cup salted butter (room temperature)
crisco shortening (butter flavored)
·· 2¼pounds
teaspoons pure vanilla extract
powdered sugar
·· 212cups
cup milk
granulated sugar
·· 11 cup
tablespoons unsalted butter (at room temperature, cut into pieces)
heavy cream (at room temperature)
tablespoon fleur de sel (or any other flaky sea salt)
INSTRUCTIONS
FOR THE CUPCAKES
· Preheat the oven to 350ºF. Line 3 cupcake tins with cupcake liners and set aside.
In a stand mixer combine the flour, sugar, cocoa, baking soda, baking powder,
and salt. Mix on low speed until well combined.
· In separate bowl, whisk together the buttermilk, oil, eggs, and vanilla.
· With the mixer on the lowest speed, slowly pour the wet ingredients to the dry.
Stop the mixer and scrape down the sides of the bowl. Turn the mixer back on
low speed and add the hot coffee. Mix just to combine, it is very important not to
over mix.
· Pour the batter into the cupcake tins ¾ full and bake for 30 to 40 minutes, turning
half way. Remove from oven when toothpick comes out clean.
· Cool in the tins for 30 minutes, then move to a cooling rack and cool completely.
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Discover more recipes at amomikitchenaid.comFOR THE FROSTING
· Cream together butter, shortening and vanilla extract on high speed until no
lumps remain (3-5 minutes).
· Add Powdered sugar slowly until combined and then add in the milk. Stir on
medium high speed for 8 minutes until frosting is fluffy.
FOR THE FROSTING
· Add the sugar in an even layer over the bottom of a heavy saucepan, with a
capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat,
whisking it as it begins to melt. You'll see that the sugar will begin to form
clumps, but that's okay. Just keep whisking and as it continues to cook, they will
melt back down.
· Stop whisking once all of the sugar has melted, and swirl the pan occasionally
while the sugar cooks.
· Continue cooking until the sugar has reached a deep amber color. It should look
almost a reddish-brown, and have a slight toasted aroma. This is the point where
caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.
If you are using an instant-read thermometer, cook the sugar until it reaches
350ºF.
· As soon as the caramel reaches 350 degrees, add the butter all at once. Be
careful, as the caramel will bubble up when the butter is added. Whisk the butter
into the caramel until it is completely melted.
· Remove the pan from the heat and slowly pour the cream into the caramel.
Again, be careful because the mixture will once again bubble up ferociously.
· Whisk until all of the cream has been incorporated and you have a smooth
sauce. Add the fleur de sel and whisk to incorporate.
· Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite
glass jar and let cool to room temperature. You can refrigerate the sauce for up
to 2 weeks. You'll want to warm the sauce up before using.
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Discover more recipes at amomikitchenaid.comASSEMBLY
· Once cupcakes have cooled completely, place frosting in a pastry bag fitted with
a large opening frosting tip of your choosing. Frost each cupcake then drizzle
with caramel sauce. Lastly sprinkle with toffee.
· I've found that after a couple days the toffee sprinkles can give the buttercream a
different flavor. I recommend sprinkling cupcakes with toffee right before
serving.
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Discover more recipes at amomikitchenaid.comA Mother´s Love Cake
Ingredients:
·· ½1 can tablespoon baking powder
condensed milk
·· 31 tablespoons
package cream
cornstarch
·· 2½egg yolks
cup margarine (room temperature)
·· 1¼cup brown sugar
cup cocoa powder
·· ¼1 cup
cup dark chocolate (melted)
flour (sifted)
·· ½2 cups
tablespoon baking powder
milk
· 3 egg whites
INSTRUCTIONS
· Preheat the oven to 350ºF.
· Bring to a boil the milk, baking powder, condensed milk, cornstarch, and cream
and cook, stirring frequently, until thickened.
· Remove the mixture and set it aside to cool completely.
· Beat
cream.
the egg yolks with the margarine and brown sugar until it forms a thick
· Stop the mixer and add the cocoa powder, melted dark chocolate, flour, baking
powder, and milk.
· Beat again until ingredients are well mixed.
· Stop the mixer and, with a spatula, gently stir in the whisked egg whites.
· In a greased cake tin, spread out about half of the cake mix.
· Carefully pour the cake filling over it, reserving some to use as a topping. Be
careful to cover only the center and avoid the edges. Pour out the other half of
the dough over the filling. Bake at 350ºF for approximately 35 minutes.
· Remove the cake from the oven and let it cool. While the cake is cooling, add a
touch of cocoa powder (to taste) to the leftover filling mix and lightly stir it in.
· Frost the cake and decorate it as desired.
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Discover more recipes at amomikitchenaid.comMom Approved Popsicles
Ingredients:
·· 31/2cups watermelon puree (about 1/4 to 1/2 a watermelon)
cup fresh blueberries
·· 1/2 cup strawberries (chopped fresh)
1 kiwi (peeled and sliced)
·· 1Cherries
peach (or nectarine, diced small)
(handful fresh, pitted and chopped)
INSTRUCTIONS
· Cut the watermelon into chunks and then puree it in a blender until smooth. Set
aside.
· Set out about 1 dozen popsicle molds (amount needed will vary depending on
size of molds). Fill each one with the chopped fresh fruit. Then pour in the
watermelon puree until each mold is full to the top. Place a popsicle stick into
each one. Place into your freezer and freeze for about 6 to 8 hours.
· When ready to serve, run the popsicle molds under warm water for a few seconds
and then pull each one out.
· You can replace the watermelon puree with honeydew melon or cantaloupe
puree. Use any fresh organic fruit you have on hand. I like using contrasting colors
because it makes the popsicles look so pretty! And don’t forget to use seedless
watermelon…you know the old saying if you sallow a watermelon seed they grow
out your ears…and we wouldn’t want that to happen now would we!
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